Easy Victoria Sponge Cake Food

SUPER EASY VICTORIA SPONGE

Steps:

• Pre-heat oven to 160º C
• Sift flour & baking powder in your food processor, now add the sugar, eggs and softened butter (basically get your butter out of the fridge and let it come up to room temperate. Whizz until smooth and all mixed together.
• Divide your mixture in to two greased 7" cake tins OR divide into 12 greased deep muffin tins. TIP: Which ever you do, smooth tops off (as best you can) with the back of a spoon.
• - For "muffin" tins - Place in your pre-heated oven for 20-25 minutes - For 7" cake tins - Place in your pre-heated oven for 25-30 minutes
• Keep an eye on them as over cooking times can vary - Best job is to just try it and see which is the best time/s for your oven.
• Once cooked, remove from tins and place on a cooling rack. The rest is up to you...cut in half spread with jam and freshly whipped cream, place lid back on and sprinkle with icing sugar.

VICTORIA SPONGE CAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch springform pan.
• Sift the flour and baking powder into a medium bowl and set aside.
• Beat butter and sugar with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool the cake in the pan for 10 minutes, then turn the cake out onto a wire rack to cool completely.
• This cake can be served as is, just dusted with confectioners' sugar. Alternately, cut the cake in half horizontally and sandwich the layers together with jam or custard.

CLASSIC VICTORIA SANDWICH RECIPE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
• In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.
• Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
• Bake for about 20 mins until golden and the cake springs back when pressed.
• Turn onto a cooling rack and leave to cool completely.
• To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you're using it).
• Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.
• Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.

EASY VICTORIA SPONGE CAKE RECIPE

Steps:

• Preheat oven to 175C/ gas mark 4. Lightly grease the cake pans with butter and line with baking paper/parchment paper. Set pans aside.
• Add baking powder to the flour. Mix and set aside.In a mixing bowl, add butter and sugar then use stand, hand mixer or wooden spoon to mix till batter is light and fluffy.
• Break eggs in a seperate bowl one at a time, add vanilla extract and whisk (incase you have a bad egg, it wouldn't have ruined the cake mix).Pour the whisked eggs in the butter and sugar mixture and beat with the mixer for few minutes till incorporated.
• Add the flour in and mix well with the hand mixer or spatula. Divide the cake batter evenly between the cake pans and smooth the surface.
• Bake cakes in pre heated oven at temperature of 175C for 25 minutes or till cake tester comes out clean. Bring cakes out of the oven, leave in the cake pans for 5 minutes before turning onto cooling rack to cool.
• Place one of the cakes on a plate and spread with buttercream or whipped cream, top with jam then place the second cake on it. Dust with icing sugar.
• To make the buttercream fillingAdd butter in a mixing bowl and mix with electric mixer for about 5 minutes before adding sifted icing sugar. Mix till light and fluffy then use for the cake.

VICTORIA SPONGE CAKE

Steps:

• Preheat the oven to 325°F (160°C). Line the bottom of a 9-inch (23 cspringform pan with parchment paper, but do not grease the pan.
• Whip the eggs and sugar using electric beaters or in a stand mixer fitted with the whip attachment on high speed until they are almost white in colour, have more than tripled in volume, and hold a ribbon when the beaters are lifted, about 5 minutes. While mixing on medium speed, add the lemon zest and juice.
• Sift the flour and salt and, still mixing on medium speed, add this to the bowl. Spoon about 1 cup (250 mL) of the batter into a bowl, and stir in the melted butter and vanilla. Add this all back to the main batter and stir until blended. Pour the batter into the prepared pan and bake for about 40 minutes, until the centre of the cake springs back when gently pressed. Cool the cake completely in the pan on a cooling rack.
• For the cream, whip the cream using electric beaters or in a stand mixer fitted with the whip attachment on high speed until it holds a soft peak when the beaters are lifted. In a separate bowl, beat the cream cheese by hand to soften it, and beat in the sugar, lemon juice, zest, and vanilla. Fold in the whipped cream in two additions. Chill until ready to assemble.
• When ready to assemble the cake, stir the berries with the jam to coat them. Run an offset spatula around the inside edge of the cake pan to loosen it, then remove it from the pan and peel off the parchment paper. Slice the cake in half horizontally. Spread half of the cream over the cake and top with half of the berries. Place the top of the cake over the berries, and top this with the remaining cream and berries, leaving an inch or two of the cake exposed around the outside edge. Dust this edge with icing sugar and chill until ready to serve. The cake can be assembled up to 4 hours in advance and refrigerated. The cake can be made (up to the end of step 3) up to a day in advance and stored, wrapped in plastic wrap, at room temperature.

EASY HOMEMADE VICTORIA SPONGE CAKE

Steps:

• In a big mixing bowl, mix together the flour and sugar. Then add in your eggs, one by one.
• Once all combined, add in your milk slowly.
• Pour your cake mix equally between two 8 inch baking tins. Spray your baking tins with non stick baking spray.
• Carefully take your cakes out of the oven and leave aside to cool for about 20 - 25 minutes.
• In a separate mixing bowl, beat your whipping cream until fluffy.
• On one cake, spread the cream and on the other spread your strawberry jam. Then put the cake with the strawberry jam on top of the one with the cream.
• Next, sift your powdered sugar on top of the cake and cut your 2 strawberries in half and put them on top of the cake.
• Enjoy your great cake!

VICTORIA SPONGE

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 9-inch round cake pan and line the bottom with parchment paper.
• In a standing mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until light and fluffy. Add the sugar and cream well. Add the eggs, vanilla, and salt and continue to mix well, scraping down the bowl with a rubber spatula occasionally. Fold in the sifted flour and pour the batter into the prepared cake pan. Bake until golden brown and firm to the touch in the center, about 25 minutes. Cool the cake in the pan on a rack. Unmold and, using a serrated knife, slice the cake in half horizontally into 2 layers.
• To make Victoria Sponge Sandwiches: Dust your rolling pin and work surface with confectioners' sugar, and roll the marzipan into a disk the size of the cake. Using a knife, trim the marzipan to fit the circumference of the cake exactly. Spread the cut-sides of the cake layers with raspberry jam and sandwich the marzipan layer in between the jam-dressed cake layers. Press all the layers together; then cut into wedges, to serve. Dust the wedges liberally with confectioners' sugar.

HOW TO MAKE PERFECTLY LIGHT & FLUFFY SPONGE CAKE

Steps:

• Preheat oven to 350°F and spray the bottoms of two 9-inch cake pans and line with parchment paper
• In a standing mixer fitted with a whisk attachment, add the eggs and beat on medium-high for 1 to 2 minutes to break them up
• Gradually pour in the sugar, then add vanilla and salt and continue to whip the eggs until pale yellow, fluffy, and the mixture falls back on itself in a ribbon, 8 to 10 more minutes on medium-high speed
• Once finished whipping, the mixture should be pale yellow, fluffy, and should fall back on itself in a ribbon
• Remove mixing bowl from base and add sifted flour and baking powder in two batches, gently folding between additions until there are no more streaks of flour
• Divide the batter evenly between the pans, smooth the top lightly, and bake until golden brown on top and a cake tester or toothpick inserted in the center comes out clean, 25 to 28 minutes
• Cool in the pans for 20 minutes, then run a sharp knife around the edge of the pans to loosen and transfer cakes to a wire rack to cool completely

VICTORIA SPONGE CAKE

Steps:

• Heat the oven to 180c/fan 160c/gas 4. Line and butter two 18cm sandwich tins.
• Beat together all the cake ingredients in a large bowl, adding the milk if the mixture is too stiff to drop off a spoon when tapped gently.
• Divide the mixture between the tins and level.
• Bake side by side for 20-25 minutes or until the sponges are risen, slightly shrunk away from the edges of the tins and spring back when lightly pressed.
• Leave to cool for 5 minutes then turn out onto a rack and peel off the paper. Cool completely before filling.
• Spread the jam onto the base of one sponge. Spread the cream on top of the jam. Sandwich the other sponge on top. Dust with icing sugar.

MARY BERRY'S EASY VICTORIA SANDWICH

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins. Use a piece of baking paper to rub a little butter around the inside of the tins until the sides and base are lightly coated, then line the bottom with a circle of baking paper.
• Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and butter. Mix together until well combined with an electric hand mixer (you can also use a wooden spoon), but be careful not to over mix. Put a damp cloth under your bowl when you're mixing to stop it moving around. The finished mixture should fall off a spoon easily.
• Divide the mixture evenly between the tins: this doesn't need to be exact, but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
• Bake the cakes on the middle shelf of the oven for 25 minutes. Check them after 20 minutes. The cakes are done when they're golden-brown and coming away from the edge of the tins. Press them gently to check - they should be springy to the touch. Set aside to cool in their tins for 5 minutes. Run a palette or rounded butter knife around the inside edge of the tins and carefully turn the cakes out onto a cooling rack.
• To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. If you want to, you can spread over whipped cream too. Top with the second cake, top-side up. Sprinkle over the caster sugar.

EASY LEMON SPONGE CAKE

Steps:

• Cream butter and sugar until light and fluffy.
• Beat in eggs.
• Sift over the flour, add lemon juice and rind.
• Fold together to form smooth batter.
• Spoon into the dish and level the top.
• Bake for 30 minutes.
• Top may look wet but the cake should test cooked.

VICTORIA SPONGE

Steps:

• Preheat the oven to 160 °C/325°F/Gas Mark 3. Place all your sponge ingredients in your mixing bowl. Make sure the butter is room temperature.
• Mix until pale. About 2 minutes. Divide between 2 x 8" loose bottomed and lined cake tins. Weigh them to get roughly the same amount in each.
• Bake for about 30 minutes until golden and a skewer/cocktail stick comes out clean when inserted into the middle of the cake.
• Leave the sponges in the tin for 5 mins before carefully running a knife around the sides and gently easing out and onto the wire rack to fully cool.
• When ready to sandwich together then softly whip the cream if using and place the first sponge on your serving plate. Cover the sponge with jam before topping with the cream. Gently place the naked sponge on top and lightly dust with icing sugar. I use a sieve to get the icing sugar to cover the cake lightly.
• Apply To Guilty Fairy's Face

EASY SPONGE CAKE

Steps:

• Preheat oven to 180C (350F).
• Grease and flour two round 20 cm (8") cake tins using 1 teaspoon castor sugar and 1 teaspoon flour mixed together.
• Sift dry ingredients together 3 times.
• Separate egg whites from yolks carefully making sure no yolk is mixed into the white.
• Beat whites with a pinch of salt until stiff peaks form.
• Gradually add sugar and yolks one at a time. Add vanilla.
• Gently fold in the dry ingredients until just barely mixed through.
• Pour evenly into the 2 tins.
• Bake for 20-25 minutes.
• Turn out to cool on racks immediately.
• When cool, sandwich with jam and whipped cream. Ice and decorate top.

EASY VICTORIA SPONGE

Steps:

• Preheat oven to 180c. Add the butter and sugar into a bowl and beat until light, pale and fluffy.
• Pour the beaten eggs in little by little, stirring in-between. TIP: If it begins to curdle, add a little flour.
• Add the vanilla extract and mix.
• Sift the flour and baking powder in and mix.
• Divide evenly between two greased 20cm cake tins.
• Bake for 20-30 minutes.
• Allow to cool and remove from tins.
• Sandwich both together with the cream/butter cream and jam in the middle.
• Dust with icing sugar.
• Ta da! Ready to eat!

SIMPLE VICTORIA SPONGE

Steps:

• Preheat the oven to 180oC
• Add eggs and sugar to a bowl and mix
• Add the remaining ingredients and mix well
• Cook for 25-30mins or until golden brown. The cake will be cooked when pressing the top lightly will leave no imprint in the cake.
• Leave to cool for 30mins
• Add margarine and icing sugar into a bowl and mix until creamy. Add milk if necessary.
• Spread one side of the cake with the butter icing and sandwich two pieces together

RECIPE OF ULTIMATE VICTORIA SPONGE CAKE

Steps:

• Preheat the oven to 190. Lightly grease 2 20cm sandwich tins.
• Beat the butter and sugar together until pale and fluffy, it's important to beat the mixture well at this stage.mix the eggs and vanilla in a jug and add to the mixture a little at a time,beating well after each addition.
• Add the flour in the mixture using a large metal spoon. Divide the mixture between the prepared tins and bake for 20-25min until pale golden and springy to the touch.
• When the cakes are cool, place on upside down on a serving plate and spread with the jam. Lightly whip the cream until just holding its shape and spread over the jam. Add the remaining cake layer and dust lightly with using sugar before serving and enjoy like my boys do????????????????????????❤️❤️❤️

EASY VICTORIA SPONGE CAKE RECIPE

Steps:

• Preheat the oven to 160C/320F/Gas mark 3. Lightly grease two, 7" non-stick cake tins and set aside for later.
• Add unsalted butter to a medium-sized bowl and whisk for 2 minutes.
• Then, add caster sugar to the bowl and whisk for 3-5 minutes. The mixture should be pale yellow or almost white.
• Crack eggs open into a separate bowl and mix gently using a fork. Add 1/4 of the eggs to the butter and sugar mixture. Whisk until the eggs disappear. Repeat this step for the remaining eggs in the bowl.
• Next, add half of the self-raising flour to the mixture and 1/2 of the milk. Then, use a spatual or whisk to stir the mixture for a minute. Add the remaining flour, more milk if necessary and mix until the batter has a silky consistency. Do not overmix the batter as this will result in a tough sponge.
• Pour equal amounts of batter into the greased cake tins then, place them in the oven on the middle shelf and bake for 25-30 minutes or until done. To check if the cake is ready stick a skewer into the cake and if the skewer comes out clean then it is done.
• Once the sponges are ready tip them upside down on to a rack and leave them to cool for 1 hour or until cool.